Adapted from Fresh From the Farm by Susie Middleton


2 TBL fish sauce

2 TBL fresh lime juice

1 TBL brown sugar

1/4 Tsp Chili Garlic Paste

1 Tsp cornstarch

1 Tbl plus 1 Tsp minced fresh ginger

1 Tbl plus 1 Tsp minced fresh garlic ( you could substitute garlic scapes)

2 Tsp finely chopped serano pepper seeds and rib removed

1 1/4 pd large shrimp peeled and devained

2 Tbl fresh Orange Juice

Kosher salt

1 pound bok choy

3 Tbl peanut oil

2 cups pea greens (optional)

2-3 Tbl Thai Basil (or any combination of basil and cilantro or mint)

cooked rice for serving

1/4 cup chopped roasted peanuts


  1. in a small bowl combine fish sauce, 2 Tbl water, brown sugar, chili paste, and cornstarch. mix thoroughly.
  2. In small bowl combine 1 Tbl ginger, 1 Tbl garlic, 1 1/2 tsp serrano, set aside
  3. Mix shrimp with 1 tsp ginger, 1 tsp garlic, 1/2 tsp serrano, orange juice and 1/2 tsp salt.
  4. Cut each bok choy in half and then across, separating the leafy section (if the head is large, you can quarter it). Reserve the tops and notch out the core. Cut the leaves into 1/2 inch ribbons and the stems into 1/2 in wide pieces. Place all of bok choy in warm water and swirl to clean, remove and let drain.
  5. In large non stick skillet heat 2 Tbl of oil over medium high heat. When hot add Bok Choy, 1/2 tsp salt. Cook using tongs toss often until browning begins. Lower heat and cook until pliable 3-4 minutes and transfer to plate
  6. Add remaining Tbl of oil to pan add shrimp and cook 2 minutes until almost done, add Bok Choy and reserved garlic ginger mix. Cook until fragrant 30 seconds and then add the fish sauce mixture and cook until slightly thickened. Stir in pea shoots if using and herbs.
  7. Serve on rice with additional herbs and peanuts.

This recipe was originally posted on June 20, 2016